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Eggplant Caponata
Eggplant caponata is a sweet and tangy Sicilian relish made with eggplant, bell pepper, celery, olives, golden raisins, and other flavor ingredients.
👥 4 Servings⏱️ Prep & Cook: 1h⏳ Prep: 20 min👤 Leah Perez📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●dutch oven
📝 Preparation Steps
1
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
2
On the prepared baking sheet, place the eggplant and bell pepper and toss with 2 tablespoons of oil, 1 teaspoon of salt, and ½ teaspoon of black pepper. Roast until the eggplant is golden and tender, 20 to ⏱️ 25 minutes, stirring halfway through.
large eggplant, cut into 1-in. cubes1
3
When cool enough to handle, dice the red bell pepper into ¼-inch pieces.
red bell pepper, cut in quarters, core and seeds removed1
4
In a medium Dutch oven, heat the remaining 2 tablespoons of olive oil over medium heat. Add the onion, celery, the remaining 1 teaspoon salt, and ½ teaspoon black pepper. Cook, stirring frequently, until golden, 5 to ⏱️ 7 minutes. Stir in the eggplant and the bell pepper until well combined. Add the garlic and oregano and cook until fragrant, ⏱️ 30 seconds to ⏱️ 1 minute. Stir in the tomatoes, olives, raisins, vinegar, capers, and sugar. Bring to a simmer and cook on medium-low heat, stirring frequently, for ⏱️ 10 minutes. Stir in the fresh parsley.
large eggplant, cut into 1-in. cubes1
5
Serve hot, cold, or room temperature on toasted bread, if you like.
Toasted bread, to serve
Nutrition Facts
calories
297 Calories
fat Content
17 g
fiber Content
10 g
sugar Content
24 g
sodium Content
964 mg
protein Content
5 g
trans Fat Content
0 g
cholesterol Content
0 mg
carbohydrate Content
28 g
saturated Fat Content
2 g
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